This is a great recipe for pot pie. We use Canada goose, but you could try it with duck, venison, wild turkey, pheasant, or even chicken.
1 goose breast-about 1.5 lbs-diced into 1/4" cubes and browned
2 T. butter
1/2 c. water
1c. thin sliced carrot
1 medium potato, 1/4" cubes
1/2 c. celery
1/2 c. chopped onion
1/2 c. frozen peas
2/3 can of condensed cream of mushroom soup. Do not add the liquid.
Use your favorite double pie crust recipe. I use a 1948 1st edition "Joy of Cooking". For the wash on the crust I use 1 whole egg+a splash of cream or 1/2 and 1/2.
Heat over to 375, Prepare Crust, put crust dough in fridge under plastic wrap while you are chopping vegetables.
Melt 2 T. butter in 1/2 c. water in sauce pan over medium heat.
add carrot, cook covered for 5 minutes
add potato, cook 5 minutes longer, stir as needed
add celery, onion, and peas, cook 3 minutes longer
Combine browned goose cubes and condensed cream of mushroom soup.
Roll pie crust and place into quality 9 inch pie tin. Add filling. roll and place top crust. cut vent slits. brush with egg and cream wash.
Bake 35 minutes or until crust is golden brown.
Remembering Jeff Reynolds
2 days ago